Introduction to Tanzania Coffee Bean Grading System & Brewing Methods
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FrontStreet Coffee - Tanzania Coffee & Common Brewing Methods
Grading
Tanzania's grading method is the same as Kenya's, based on bean size and flavor. The sizes are ranked as follows:
AA Plus (AA+) - Exceptional cup quality (flavor, mouthfeel) AA grade
AA - Screen Size 17-18
AB - Screen Size 15-16, accounting for the majority of production
C - Smaller than AB screen size
TT - Lighter weight beans blown from AA and AB grade beans using air classifiers
T - Lighter weight beans blown from C grade beans using air classifiers
E - Elephant Bean, large mutant bean with two beans fused together, also called elephant ear
UG - Those that don't meet the above standards
PB - Peaberry, classified by shape, unrelated to flavor or weight
Flavor grades are ranked as: TOP, PLUS, FAQ
FAQ - "Fair to Average Quality" may have some slight defective beans, but they don't affect the flavor.
Coffee Flavor Profile
Compared to its neighbor Kenya, Tanzania coffee has less bright acidity, showing a softer and gentler beauty, with more sweetness and rich wine notes, which is also a characteristic of Tanzania.
Mount Kilimanjaro, Africa's highest peak, stands in northeastern Tanzania. Bourbon variety coffee was first introduced in 1893, with washed processing being the main method for green beans. High-quality, high-altitude Tanzania coffee, like Kenya, shows active and bright acidity.
Brewing Methods
Espresso Machine
Steam pressure coffee maker, characterized by using steam pressure to instantly extract coffee liquid. Rich and bitter steam coffee is the foundation of various coffee types and has become increasingly popular over the years.
Pour-Over Coffee
The simplest coffee brewing method. Filter paper can be used once and immediately discarded, making it more hygienic and easier to clean up. The amount of hot water and pouring method can also be adjusted. Single servings can be brewed, making it the best brewing method for small groups. Drippers come in one-hole and three-hole varieties. Here we use the three-hole type. The kettle spout for pouring hot water should preferably be narrow and pointed, allowing hot water to be poured vertically onto the coffee grounds, which is more appropriate.
Tanzania coffee is considered a single-origin coffee, so FrontStreet Coffee recommends using the pour-over method as the best approach, and also the most effective way to brew the flavors of coffees from different countries and regions.
Knowledge Extension
The Haya tribe in northwestern Tanzania introduced coffee from Ethiopia, known as Haya coffee or "anwani" coffee. Coffee was consumed as a stimulant by chewing (coffee cherries) rather than as a beverage. Coffee was used as currency, and growing coffee required permission from tribal leaders.
Important Notice :
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